As you know, I’m always looking for ways to shake up the traditional potato latke. From butternut squash to wild mushroom, I’m always looking for something new. Today, I happened to eye the jar of kimchi sitting in my fridge. I’ve made Korean pancakes in the past, so I had a hunch that a kimchi latke would work well. Kimchi is added to a variety of traditional pancakes, so the addition of shredded potato isn’t far off. A traditional kimchi potato pancake is called Gamjajeon and is really not far off from a latke.
So I shredded up some potatoes, carrot and onion. Then mixed in some kimchi that I had pulsed in the food processor, some scallions, eggs, flour, salt and pepper. I formed them into latkes and fried away.
I’m super happy with the extra cripsy and tasty result. Highly recommend that you try it out!
- 2 potatoes, peeled
- 1 small carrot, peeled
- 1 small onion, peeled
- 1 cup kimchi
- 3 scallions, chopped
- 2 tsp. salt
- 1 tsp. pepper
- 2 eggs
- ⅓ cup flour
- oil for frying
- Shred the potatoes, carrots
and onions infood processor - Separately, chop the kimchi in
food processor - Mix the veggies with the kimchi in a mixing bowl
- Add in the scallions, salt, pepper, eggs
and flour - Heat up the oil in a pan on medium high
- Form into latke patties and fry - a few minutes on each side until
crisped up - Drain on cooling rack and paper towel lined baking sheet
- Enjoy with your favorite latke topping
About Hindy Garfinkel
